I was looking for something quick and this recipe fit the bill.
From start to finish, this recipe took about 25 minutes. This is always a great thing when I am running behind or super busy.
A lot of the Mid Century recipes I make take over an hour. I do not have a job outside our home, much like a Mid Century woman, so this works for me. Sometimes though, I have appointments and events and I don’t have a lot of time to cook.
Using sirloin ensures that the meat in this recipe is absolutely delicious. And you don’t have to cook it too long.
The vegetables are a nice combination. I found it a little difficult to find snow peas. Probably because it is the fall. So I used sugar snap peas. Not a huge difference really. Use what you have!
The sauce is mild, but flavorful. The cornstarch helps it get a nice thickness to it.
I served the dish over soba noodles. There was enough sauce to coat the noodles.
Definitely a great weeknight dinner!
BEEF IMPERIAL
1 1/2 Pound Sirloin of Beef
5 Ounces Bamboo Shoots
3 Ounces Water Chestnuts
1/2 Pound Snow Peas
1/2 Pound Mushrooms
1 Stalk Celery
2 Small Onions
3 Tablespoons Peanut Oil
1 Tablespoon Soy Sauce
Salt and Pepper
1/2 Tablespoon Sugar
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
Cut the beef against the grain into slices no more than two inches across. Drain bamboo shoots and water chestnuts. Cut into slivers. Trim the end of the snow peas and cut each diagonally. Slice the mushrooms vertically through the stem. Cut celery in small diagonal sections. Dice onions fine. Heat peanut oil in a heavy wok or skillet. Add meat and toss cook a minute or two. Add vegetables and continue to toss cook for two minutes. Season with soy sauce, salt, pepper, and sugar. Mix cornstarch with cold water and add. Mix, cover, cook over a lowered flame for two minutes. Serve with rice or noodles.
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